Low Fat Butternut Squash Gratin Recipe

Low Fat Butternut Squash Gratin Recipe

Ingredients

• 3 cups torn day-old country-style bread
• 3/4 pound butternut squash
• 2 tablespoons olive oil
• 1 leek, washed, cut in 2-inch lengths , and julienned
• 1 large clov garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 large egg, lightly beaten
• 1 cup part-skim ricotta cheese
• 1/4 cup freshly grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Method

1. Preheat oven to 350°F.
2. Lightly oil a 2-quart shallow baking dish.
3. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes.
4. Drain and set aside.
5. Peel, seed and coarsely grate squash.
6. In a large nonstick skillet, heat 1 tablespoon oil over medium heat.
7. Add leek and cook, stirring, until softened, 3 to 4 minutes.
8. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes.
9. Let cool slightly.
10. Transfer squash mixture to a large bowl.
11. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine.
12. Spread squash mixture evenly in prepared baking dish.
13. Drizzle with remaining 1 tablespoon oil.
14. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges.

MAKES 6 SERVINGS.

1. Calories per serving; 9 grams protein; 10 grams fat 3 grams saturated fat; 18 grams carbohydrate; 445 mg sodium: 50 mg cholesterol; 2 grams fiber

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